How to Make the Perfect Scrambled Eggs

Have you ever noticed that most scrambled egg dishes suck? It's because they typically do. They rely on gimmicks like milk, or a touch of flour, or want you to whisk away as if you're Gordon Ramsay. This method of making scrambled eggs is simple, quick, and results in a perfectly cooked, well textured, and aesthetically pleasing scrambled egg every single time. Believe me, it is not merely a boring dish though--this scrambled egg is made using a few special techniques that make it surprising for any gourmand.

While the ingredients and steps are simple, making the perfect scrambled eggs does require precision, skill, and timing. If you want your eggs to come out perfectly with white and yellow layers, a firm exterior, and airy middle, follow these steps to the letter!

--Frying Pan

--Silicone Spatula

--1 Tablespoon of Butter

--3 Eggs

--Whole Black Peppercorns and Grinder

I KNOW, RIGHT? ONLY 3 INGREDIENTS? NO FANCY SHEEP'S MILK?

TRUST ME, IT'S BETTER THIS WAY.

Turn your burner onto a low and let the pan gather heat for a minute or two. Low heat is key to making a good scrambled egg. If the heat is too high, the exterior of the egg will burn, and you'll have to "scramble" your eggs too much to have the curds evenly cook.

Add 1 tablespoon of butter, or however much it takes to consistently coat the bottom of your pan. As the butter melts, pick up the skillet and rotate it so the butter gets into every nook and cranny, and even up the sides. There's nothing worse than when your eggs stick, and the butter will add a nice flavor throughout.

Let the butter bubble slightly, for 30 seconds or so, then the bubbling will stop. Now your pan is ready.

Crack 3 eggs directly into the pan. This is crucial! Do not scramble or beat your eggs before--that will lead to a homogenous, flat, and boring scrambled eggs.

So leave those eggs alone!

Once the whites have started to set, break open the yolks with the end of your spatula. The yolk will slowly leak out, but not fully mix. This will create more interesting and layered bites by the end of your meal.

Take your Silicone Spatula and push in the edges of the eggs until you've made a rectangle or oblong shape. This keeps the edges from overcooking.

Ok, I'm not going to lie, this is where it gets tricky.

Position the back of your spatula against the edge of the egg. By now it should be firm on the underside, but still quite runny on top. Slide under the egg and fold it over.

The goal here is to have the cooked part end up on top and the runny yellow bits either in contact with the pan, or, more likely, trapped in the middle. Imagine rolling a cigar. Now, this is not going to go perfectly and that's ok--I usually flip my top half of the "cigar" and then flip the bottom. Because it's still runny, it fuses again as it begins to cook.

Let the egg cook on low heat on each side for a couple of minutes. You may have to flip 3 to 5 times until you notice the inside has mostly cooked. While you're doing this, you don't want to overcook the egg--it's better if the middle of the "cigar" is softer.

The egg commonly does split in two; just keep pushing the two halves back to each other to make one mostly solid piece.

This step is overlooked, but please do NOT use the spatula to remove your eggs from the pan. You'll break them into tiny, tiny pieces, and nothing is more impressive than to serve a scrambled egg that is built of large, structurally sound curds!

Pick up your pan and let the egg slide out in one piece. Feel free to literally touch the plate with the pan so there's a smooth landing. This is where that butter from earlier really helps!

Add pepper, but please use freshly ground pepper. It really makes a difference! Peppercorns have oils that retain their flavor; when the pepper is pre-ground, all of that oil dries out. Have you ever noticed you have to use a lot of pre-ground pepper, but a small amount of fresh ground pepper at a restaurant is bursting with flavor?

If you like other seasonings or sauces, that's up to you. I like a little bit of Tony Sachere's Cajun Seasoning sometimes, but these eggs truly do not need much.

I think eggs have to be served with at least toast. But, these eggs go well with pretty much anything. You'll notice these eggs have a firm exterior, but soft middle, with yellow and white layers. The balance of textures is absolutely wonderful and if you prefer to have the middle completely cooked through or delightfully oozy, you can adjust your cooking time. Keep in mind, if you do want your egg completely cooked through and firm in the middle, you will have to lower the eat in earlier stages, be more patient, and possibly flip the egg an extra 1 to 2 times.

Enjoy!